Best Keto Stir Fry 10 Minute Dinner Recipe

Looking for more healthy stir fry recipes? Try my keto beef and broccoli, asparagus stir fry, shaved steak, or black pepper chicken. Every family has a ‘fallback’ dinner option. It’s the kind of dinner where you throw the whole kitchen sink at it, and with minimal prep time, you’re left with a crowd-pleasing dinner (and hopefully minimal dishes). In my house, our fallback was stir fries. Growing up in a half-Asian household meant we had one at least once a week. To accommodate my low carb diet, I couldn’t resist coming up with a keto version!

Why I love this recipe

It’s fast. Everything gets cooked in one skillet at high heat, meaning dinner is ready in under 20 minutes. Customizable. My family prefers my keto chicken stir fry, but of course, you can swap the protein and veggies to accommodate your taste buds. Easy leftovers and meal prep. I’ve had cold stir fry for more lunches than I can count–and I’m not complaining!

Ingredients needed

Chicken. While I normally cook chicken thighs in stir fries, I prefer chicken breasts for this recipe. Coconut flour OR almond flour. Optional, but a light coating of flour on the chicken helps seal in the juices and keep them tender. Oil. Use any oil with a high smoke point, like vegetable or peanut oil. Don’t use sesame oil since it’s already in the sauce and would have an overpowering flavor. Garlic and ginger. A must for any Asian-inspired dish. Onion. Finely chopped or sliced. Broccoli. Fresh, not frozen broccoli. Frozen broccoli gets too soft, and we want it to become crispy and caramelized. Bell peppers. I used a mix of red, green, and yellow bell peppers.

For the stir fry sauce:

Keto stir fry sauce. I prefer making my own from scratch because it’s easy, and I can adjust the flavor as I see fit. Sesame oil. A must for stir fries. Chili paste. Optional but highly recommended. Use one with no sugar, like sambal oelek. Alternatively, use red pepper flakes.

How to make a keto chicken stir fry

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep. In a small bowl, whisk together the stir fry sauce ingredients. In a separate bowl, toss the chicken in flour. Step 2- Cook the chicken. Add the chicken to a well-oiled skillet or wok and cook over medium high heat. Once it’s mostly cooked, set it aside. Step 3- Cook the veggies. Pan fry the garlic and ginger until fragrant. Add the remaining veggies and cook until tender. Add the chicken and sauce to the pan, simmer until the sauce thickens, and serve warm.

Arman’s recipe tips

Want a thicker sauce? Gently whisk in ¼ teaspoon of xanthan gum to the sauce before adding it to the skillet. Don’t use cornstarch, as it has too many carbs. Swap the protein. Try a seafood medley, crispy baked tofu, sliced steak, or pork. Or change the veggies. Use a mix of zucchini, green beans, mushrooms, or Chinese broccoli. Serve the stir fry with cauliflower rice or zucchini noodles for a more filling dish. Garnish with sliced green onions or toasted sesame seeds. Gluten-free. Instead of soy sauce, use coconut aminos or tamari.

Storage instructions

To store: Leftover stir fry can be stored in an airtight container in the fridge for up to one week. To freeze: Transfer leftovers to a freezer-safe container and freeze for up to 2 months. Let it thaw before reheating. To reheat: Microwave single servings or reheat in a large skillet until warm.